Anise Pumpkin Bread

Name: Anise Pumpkin Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 loaf.
Ingredients: 2 large eggs; 1 cup packed brown sugar; 1 cup canned pumpkin; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 1/4 cup quick-cooking oats; 2 teaspoons baking powder; 1 teaspoon aniseed; 1/2 teaspoon salt; GLAZE:; 1/2 cup confectioners' sugar; 2 to 3 teaspoons whole milk; 1/4 teaspoon anise extract; 1/4 teaspoon butter flavoring, optional

We live in a rural area of Long Island where there's plenty of fresh air and friendly country folks. This recipe has traveled from one end of the island to the other.

Ingredients

2 large eggs
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon aniseed
1/2 teaspoon salt
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons whole milk
1/4 teaspoon anise extract
1/4 teaspoon butter flavoring, optional

Directions

In a bowl, combine the eggs, brown sugar, pumpkin, oil and vanilla. In another bowl, combine the flour, oats, baking powder, aniseed and salt; add to pumpkin mixture and stir until well blended. Pour into a greased and floured 8x4-in. loaf pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.

Nutrition Facts

1 slice: 326 calories, 11g fat (2g saturated fat), 53mg cholesterol, 276mg sodium, 53g carbohydrate (35g sugars, 2g fiber), 5g protein.

Originally published as Anise Pumpkin Bread in Country October/November 2004

Reviews

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Average Rating:

Cwaz23

Dec 13, 2014

Making this for the second time. The additional flavor of the anise adds so much to the pumpkin/brown sugar! Used egg substitute and Truvia blend to help with the calories.Just love this recipe!
HOGWriter

May 13, 2013

Bread turned out just like the picture - moist, but not gooey. Recipe did not specify to use whole, ground or cracked anise seeds so I used 1/2 ground and 1/2 cracked. The licorice accent was barely detectable and family enjoyed the flavor it gave to bread. However, they thought additional flavoring in glaze overwelmed it (I think it's a matter of personal taste.) We will definately make again as a preferred alternative to the otherwise heavy pumpkin breads frequently seen.
Wista

Nov 9, 2011

My daughter wants to read my posts,I'm Wista, and we can't find them. Would you please send them to her at [email protected]
Wista

Nov 8, 2011

Delicious! The topping makes it. I suggest dividing the batter into two loaf pans so that because the baked loaves will be shorter you will get frosting in every bite. Or,to the loaf, add anise extract along with the seed to boost the flavor. I used a fresh pumpkin baked and mashed which has a milder flavor than canned.
LegalSec

Dec 17, 2010

I haven't made it yet. I am responding to a reviewer "Juszme5" she asked where to get aniseed. I buy it at my local grocery store in the spice aisle. McCormick's has it in a glass bottle with a green cap. Alittle expensive but a little goes a long way. I use it in my pizzelle cookie recipe. Gives a very nice flavor so that is probably why there is no other spices in the recipe. Thanks.
angiegillespie

Nov 8, 2010

Where's the spices?
biddinger

Nov 7, 2010

I did not care for this recipe. It was very dense.
juszme5

Oct 8, 2009

Where to find aniseed for this recipe?
chilipepper99

Dec 21, 2008

If you like recipes with anise, you'll love this one. In fact, it is now one of my favorite bread recipes.